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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (213g) Recipe makes 4 servings |
||
| Calories 225 | ||
| Calories from Fat 104 | (46%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.6g | 17% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 3.0g | ||
| Polyunsaturated Fat 5.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 1223mg | 50% | |
| Potassium 278mg | 7% | |
| Total Carbohydrate 8.4g | 2% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 2.8g | ||
| Protein 21.2g | 42% | |
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By: Andi of Longmeadow Farm
Apr 27, 2007
This is a personal recipe — tried and true — made time and time again. I use this in the good ol summa' time, but can be used during the rest of the year as well. Normally, I buy "cold steamed blue crabs" from our local fish market, that are bursting with flavor after resting in the unique Maryland seasoning. I pick the meat, and make this cooling, refreshing salad. It is also great served on a saltine or toast points. Usually though, I just place atop a garden fresh lettuce leaf, and grab a cracker or two with it. If you get the time, marinate the crab meat in 1 tablespoon of Italian dressing for about 1 hour prior to gently folding together. If you don't get the time, that's okay too! Just enjoy You can substitute lobster, shrimp, or even conch meat.
SERVES 4
Ingredients
- 1 lb crabmeat, fresh (can use other suggested seafood)
- 1 tablespoon Italian dressing (to marinate the crab)
- 1 teaspoon Old Bay Seasoning (to taste, if prefer spicy go up to 1 tablespoon)
- 1/2 cup mayonnaise (important to use Dukes or Hellman's)
- 1/4 cup red pepper, diced
- 1/4 cup celery, diced
- 1 small spring onion, minced
- 1/4 teaspoon celery seed
- 1/8 teaspoon dry mustard (Dijon can be subbed)
- 1/8 teaspoon garlic powder
- 1 dash Tabasco sauce (add more for additional spicy taste)
Directions
1
Carefully comb through crab meat for any extra shells.2
Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too.3
Mix all other ingredients in a medium bowl thoroughly.4
Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces.5
You can either cool in fridge for an hour or two, or you can eat directly.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Seafood > Shellfish > Crab
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- Cuisine > North American > Central American > Caribbean > Puerto Rican
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- Preparation > Time to Make > < 30 mins
- Preparation > Presentation > Served Cold
Featured Reviews for This Recipe
From: weekend cooker
On Nov 1, 2008
WOW !!! This was real good, even though its neither hot or humid today. Made for the game today, and served with crackers. Made no changes in this. Turned ot GREAT !! Made for Potluck tag.
From: llangrove
On Aug 2, 2008
Wonderful! I used imitaion crab meat and I added 1 can of quality crab meat. Otherwise, I followed the recipe. I served on a bed of lettuce and with cottage cheese. This is a great salad for the hazy, hot and humid days of summer! Thanks Andi.
From: Auntie Mags
On Sep 16, 2007
Really enjoyed this. Marinating the crab for the full hour really makes a difference. The only change I made was to add a bit of lemon juice to give it an acid edge. Served with baked tortilla wedges for lunch. Thanks for a great recipe that we'll make frequently!
From: Sharon123
On Dec 2, 2007
Yum! I reall;y enjoyed this for a late night snack. I scaled down the recipe to feed one, using imitation crab. Loved it! Thanks Andi! Made for the Potluck game.
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